Although Hong Kong apartments are not famous for their large kitchens with massive storage space, I’ve managed to acquire a significant spice collection. I love shopping for new spices while we travel or at local spice shops in Hong Kong. While many of the big super markets here will have many of your favorites, there’s nothing better than having a shopkeeper scoop peppercorns or turmeric into a bag just for you.

Don’t be scared away by the long list of spices in our pressure cooker pork vindaloo. Think of this as the perfect excuse to add to your spice collection or to use some of the more exotic spices you might not use as often.

This recipe is inspired by a pork vindaloo recipe in the book, Fresh Spice. The recipe list has been simplified and the cooking time has been massively cut through the use of a pressure cooker. If you have a slow cooker, I’ve also included in the notes how to cook this in your slow cooker instead.

Peter got me a new pressure cooker earlier this month and it has been life changing– expect more pressure cooker recipes soon

Because I have an electric pressure cooker, rather than a stove top pressure cooker, you need to use an extra pan to saute your onions and garlic and sear the pork before pouring it all in to the pressure cooker. This step is definitely worth it! If you have extra time, you can toast all your spices in a dry pan before grinding them as well.

Forget roasting your pork shoulder in the oven for hours (although I do love to do that too…). After a short and easy cooking time, the pressure cooker pork vindaloo has amazing bold flavors and tender meat. Not to mention your kitchen is going to smell freaking AMAZING.

If you live in a studio apartment like I do– this means your entire apartment will smell freaking amazing. Double win!